This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!

Share it with your friends!

This Butternut Squash and Chickpea Curry is a hearty recipe, packed full of flavour. It is simple and easy to make and can be made in under 30 minutes using simple ingredients from grocery stores.

Butternut Squash and Chickpea curry served with rice in a bowl on a white marble background.

Recipe Difficulty – Easy

Why this recipe works

This is the perfect recipe for the Autumn/Winter, especially as the temperature drops, when you feel like some easy comfort food. Serve it up with Naan Bread to mop up up that creamy coconut curry sauce.

I was inspired to make this creamy butternut squash curry as my Sweet Potato and Chickpea Curry recipe was so popular, however I wanted to make this recipe using seasonal vegetables

It’s such a simple recipe and overall just a good curry to have in your recipe bank and not just one for special occasions.

If you’re not particularly a fan of chickpeas or don’t have any in the cupboard go and try my Butternut Squash Curry instead.

Ingredients to make butternut squash and chickpea curry

Ingredients to make a butternut squash and chickpea curry laid out on a white marble background.
  1. Butternut Squash – A great use of seasonal veg and adds the perfect amount of creaminess and sweetness to this squash curry recipe. You could also use pre-cubed butternut squash if that’s easier for you.
  2. Onion – I’ve used a white onion in this recipe which is preferable, but you could also use a red onion or yellow onion.
  3. Spinach – This is an optional extra if you wanted to add some greenery to the vegan butternut squash curry. However, kale or fresh baby spinach would work nicely too.
  4. Yoghurt –  Helps create a creamy curry. I’ve used coconut yoghurt as I am dairy-free. However, standard greek yoghurt works well too.
  5. Chickpeas – a great source of plant-based protein and adds some texture to this vegan curry. 
  6. Mild Curry Powder – this powder is a great ‘cheat’ that adds all the flavours you require for the perfect curry. It keeps the costs down and preventing the need to buy lots of individual spices.
  7. Paprika – this adds more flavour and gives the chickpea curry a subtle smokey flavour and definitely takes it to the next level.
  8. Canned Chopped Tomatoes – these add the perfect amount of liquid and acidity to the recipe.
  9. Garlic – adding garlic offers a gentle spice and adds more flavour. 
  10. Harissa Paste – this is my secret hero ingredient for this tasty chickpea curry. Harissa paste is a North-African chilli paste which adds the perfect equilibrium of heat and flavour without it being too over powering. This will definitely become a store cupboard favourite once you try it! 

See recipe card for full information on ingredients and quantities.

Substitutions

  • Chickpeas – this recipe would work well with any other white beans such as cannellini beans or butter beans. 
  • Spices – if you would prefer to use individual spices rather than mild curry powder, check out the spice mix I create for my 15 Minute Chickpea Stew recipe. Garam masala is also delicious vegetable curry.
  • Butternut Squash – you could also substitute the cubed butternut squash for cubed sweet potatoes if preferred.
  • Coconut Yoghurt – You could also use standard greek yoghurt, full-fat coconut milk or coconut cream in it’s place if desired.

Variations

  • Spicy – If you wanted to up the heat in this recipe you could either add a further tsp of harissa paste or add in some cayenne pepper or chilli flakes. 
  • Deluxe – You could boost this comforting dinner by adding some fresh baby spinach in just before the end to wilt down. Topping with freshly squeezed lime juice along with a handful of chopped coriander you would undoubtedly take this recipe to the next level. 
  • Kid friendly – If your child is sensitive to spice, you can reduce the amount of harissa paste or up the amount of yoghurt used because this would bring the spice flavours down slightly. 

How to make Butternut Squash and Chickpea Curry

Butternut squash cut into cubes laid out on a wooden chopping board with a knife positioned on a white marble background.

Step 1: Firstly, peel the butternut squash and cut it into cubes.

Butternut squash displayed in a baking tray on the right hand side and butternut squash displayed in an air fryer drawer on the left hand side to demonstrate the two different cooking styles available.

Step 2: Drizzle with olive oil and roast on a baking tray for 30 minutes at 200C / 390F in the oven or for 18 minutes in an air fryer at 205C / 400F. This creates delicious roasted butternut squash for the curry.

Finely diced garlic and onion on a wooden chopping board with knife.

Step 3: Meanwhile, finely dice the onion and garlic .

Onion being cooked with spices in a large non stick frying pan with wooden spoon. White marble background.

Step 4: Heat a large pan/pot with oil adding over a medium heat in the chopped onion, garlic, curry powder, paprika and a pinch of salt. Stir and fry together for 2-3 minutes.

Butternut squash and chickpea curry being cooking in a frying pan with wooden spoon.

Step 5: Now add in the drained chickpeas, canned tomatoes and 1/4 can of water (Hint: use the can from the tomatoes to measure the water, this collects all the residual tomato juice left in the can) as well as harissa paste and yoghurt and stir to combine. Simmer for a further 7 minutes.

This Butternut Squash and Chickpea Curry is a great recipe, packed full of flavour. It is simple and easy to make and can be made in under 30 minutes, plus it is the perfect recipe for planning ahead or meal prepping as it can be frozen and used later on.

Step 6: After 7 minutes add the butternut squash and stir through the optional spinach if using.

Leftovers

This vegan curry recipe is delicious the next day and perfect for meal prep. Leftovers can be stored in the fridge in an airtight container for up to 3 days. This butternut squash and chickpea recipe can also be frozen in containers or in freezer-safe bags, allow the curry to cool before freezing.

Recipe FAQs

What is harissa paste?

Harissa is a hot chilli paste that originated in Tunisia, North Africa.

Is this recipe spicy?

No, I try to make all my curries mild so every can enjoy. By all means use hotter curry powder or add more harissa paste if you like it spicy.

When is butternut squash in season?

Butternut squash is in season from late summer and autumn.

More Butternut Squash Recipes

Butternut Squash and Chickpea curry in a large non-stick frying pan topped with lime wedges and chopped coriander on a white marble background.

YOU MIGHT ALSO LIKE…

Tried this Butternut Squash and Chickpea Curry recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

5 from 17 votes

Butternut Squash and Chickpea Curry

Packed full of flavour this comforting butternut squash and chickpea curry is easy to make and ready in 30 minutes!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Save Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Equipment

  • Chopping Board
  • Knife
  • Baking tray – approx 20x20cm (if not using air fryer)
  • Air fryer (optional)
  • large non stick frying pan
  • Wooden spoon

Ingredients 

  • 1 butternut squash , small
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp mild curry powder
  • 1 tsp paprika
  • 400 g tinned chickpeas
  • 400 g can chopped tomatoes
  • 1 tsp harissa paste
  • 3 tbsp yoghurt , (coconut or greek)
  • 1 handful fresh spinach, optional
  • 1 tbsp olive oil
  • pinch salt and pepper

Instructions 

  • Firstly, peel the butternut squash and cut it into cubes.
  • Drizzle with olive oil and roast in a baking tray for 30 mins at 200C / 390F in the oven or for 18 minutes in an air fryer at 205C / 400F.
  • Meanwhile, finely dice the onion and garlic.
  • Heat a pan/pot with oil adding in the onion, garlic, curry powder, paprika and a pinch of salt. Stir and fry together for 2-3 minutes.
  • Now add in the drained chickpeas, canned tomatoes and 1/4 can of water (hint: use the can from the tomatoes to measure the water) as well as the harissa paste and yoghurt and stir to combine. Simmer for a further 7 minutes.
  • After 7 minutes add the roasted butternut squash and stir through the optional spinach if using.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze:Allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
Tip 1: Harissa is a hot chilli paste that originated in Tunisia, North Africa.
Tip 2: If you prefer a spicy curry then double the quantities.
Tip 3: If you have more time, allow this curry to simmer for a little longer to develop even more flavour.

Nutrition

Calories: 235kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Fiber: 10g | Sugar: 8g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




18 Comments

  1. 5 stars
    Delicious James, thank you for sharing this tasty, easy to make meal. Recipe is added to favourites.
    Kind regards and thank you
    Pam

  2. Thanks, James, this is another winner! So very tasty and one of those lovely comforting meals. I didn’t have any spinach so I put in a choppedd courgette for the last 7 mins and it worked well. What I liked a lot was the thickness if the sauce. I’ll be doing this again!

  3. 5 stars
    Loved your butternut squash and chickpea curry,then spiced it up a bit
    Some gone into freezer, my boys will love it thank you